Bakery & Pastry Chef

• Ensure consistency in taste, texture, and presentation.
• Plan production schedules based on daily forecast and business volume.
• Support banquet and bulk orders when required.
• Prepare and supervise daily production of cakes, pastries, breads, desserts, and specialty items.
• Quality & Presentation
• Maintain product quality standards.
• Ensure proper storage and labeling of ingredients and finished goods.
• Monitor freshness and shelf life.
• Ensure attractive display of bakery items.
• Cost & Inventory Control
• Maintain food cost within target percentage.
• Monitor portion control and wastage.
• Prepare purchase requisitions.
• Conduct regular stock checks.
• Performance Indicators
• Product consistency
• Food cost control
• Minimal wastage
• Guest feedback

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